The microwave in my kitchen is usually relegated to the role of reheater. Rarely is it called upon to participate in the making of a dish. This microwaved tomato salsa recipe dodges the norm – it gives the neglected apparatus a rare opportunity to show...

Stuffed tomato curry, when you want that one special recipe to shine at your dinner table. With a rich sauce and a delicious potato-based filling, it’s a guaranteed crowd-pleaser. The post Stuffed Tomato Curry appeared first on The Steaming Pot.

The tart sweetness of roasted cherry tomatoes and the freshness of coriander leaves come together in this lovely chutney. Garlic and dry red chilies give it that extra zing. Here’s how to make cherry tomato and coriander chutney. You Need: Cherry tomatoes...

Traditional cooks who, when prompted ‘upma’, say ‘semolina’ in a word association game, will probably raise quizzical eyebrows at this recipe. Upma without its core ingredient! No doubt the brainchild of someone with a large loaf of bread on hand along...

With tomatoes at throwaway prices in these parts nowadays, who wouldn’t be tempted to buy the red juicy vegetable (fruit?) by the sackful? I gave in to the lure and have been happily cooking tomato-based stuff since – pasta in tomato sauce one day, potatoes...

A hot and sour tomato peanut chutney (pachadi), the making of which a friend from Andhra demoed to me in my kitchen last evening. Tomato peanut chutney is a great side dish with boiled rice, especially on days when you don’t have another curry to accompany...

As promised in the last post, here comes my recipe for eggplant tomato curry. I most often use the fat purple eggplant for bharta, but on long workdays the whole roasting process seems too labor-intensive and I want to make a curry that moves from kitchen...

Most Indian curries involve a little extra cooking of the vegetables – we like to keep the crunch for salads; curries are soft to the bite. With capsicum tomato sauté I make a departure from that general rule – here the tomato slices retain their shape,...

Till a month back, I had had sundried tomatoes only in the bottled, preserved form. Much as I liked it, I was cautious of its salt and preservative content and would use it sparingly. I never knew how delightfully simple and light sundried tomatoes could...

A chunky, nutty tomato chutney with lots of ginger. Like the sound of it? You’ll love this chutney then. The most interesting part of this chutney is its texture. In a typical chutney, we grind all the ingredients to the same consistency. In this one, we...

Of all the types of dals, split toor dal (also called arhar dal) is the one I cook most often. I don’t always put a tadka with it, sometimes just plain boiled dal with salt and a few drops of lime juice tastes great when the rest of the dishes on my place...

I love grilled sandwiches. They have become something of a staple for my weekend breakfast. The sandwich filling varies depending on my mood and the contents of my fridge/pantry – mashed potatoes, paneer slices, the vegetable side-dish from last night’s...